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Puré de Calabaza

Serves 6 Side vegetarian, gluten-free, Sides

Puré de Calabaza

Puré de Calabaza is a comforting dish that graces the tables of Argentina during the colder months. This mashed squash side dish often accompanies a hearty roast or a crispy milanesa, offering a vibrant splash of color and warmth. As the orange side of winter, it brings a touch of brightness to meals that are meant to fortify and satisfy.

The flavor of Puré de Calabaza is subtle yet rich, with the natural sweetness of the squash enhanced by a hint of nutmeg and a touch of butter. Its texture is creamy and smooth, providing a delightful contrast to the crispiness of a milanesa or the robust flavors of a roast. It’s a simple pleasure that completes the meal, offering both comfort and a reminder of home.

Ingredients

  • 1 kg (2.2 lb)winter squash
  • 40 g (1.5 oz)butter
  • pinchnutmeg
  • to tastesalt

Method

  1. Begin by preparing the winter squash. Cut the squash in half and remove the seeds using a spoon. Cut it into large chunks, leaving the skin on, as it will be easier to remove after cooking.
  2. To steam the squash, place a steaming basket in a large pot and fill the pot with water just below the basket. Bring the water to a boil over high heat. Place the squash pieces in the basket, cover the pot, and reduce the heat to medium. Steam the squash until the flesh is tender and can be easily pierced with a fork, which should take about 20 to 30 minutes.
  3. Once the squash is soft, carefully remove the pieces from the pot and let them cool slightly. Use a spoon to scoop the flesh away from the skin and transfer it to a large mixing bowl. Discard the skins.
  4. Add 40 g (1.5 oz) of butter to the warm squash. Sprinkle a pinch of nutmeg and a generous pinch of salt over the mixture. Use a potato masher or a fork to mash the squash, incorporating the butter and seasonings as you go.
  5. Continue mashing until the squash reaches a smooth consistency, but avoid over-mashing to prevent it from becoming too much like a baby puree. The texture should be slightly coarse, with small chunks of squash remaining.
  6. Transfer the puré de calabaza to a small saucepan and place it over low heat. Stir occasionally to keep it warm until you are ready to serve.
  7. Serve the puré de calabaza alongside roast meat or polenta, allowing the vibrant orange color to add a warm contrast to your plate.